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Lamb Pita Pockets

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Ingredients

1 tbsp vegetable or olive oil
500 gram lamb mince
1 large brown onion, thinly sliced
2 clove garlic, crushed
1 fresh large red chilli, seeded, thinly sliced
1 tbsp ground coriander
1 tbsp ground cumin
2 tbsp pine nuts, toasted
4 Danny's pitta pockets, split to make a pocket
1 lebanese cucumber, peeled, finely chopped
1 1/4 cup natural yoghurt
1/4 cup chopped coriander

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Lamb Pita Pockets

  • Medium

Ingredients

Directions

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Steps

1
Done

Heat half the oil in a medium frying pan over moderate heat. Cook lamb, stirring to break up lumps, for 4-5 minutes or until browned. Transfer to a bowl.

2
Done

Add remaining oil to pan. Cook and stir onion and garlic for 3-4 minutes or until onion softens. Add chilli and spices; cook for 1 minute more or until fragrant. Return lamb to pan with pine nuts. Stir for 1-2 minutes.

3
Done

Fill pitta pockets with mince. Combine cucumber, yoghurt and 2 tablespoons chopped coriander in a small bowl. Top pockets with yoghurt mixture and sprinkle with remaining coriander.

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Roast Salmon with Coriander Pesto and Sautéed Almond Potatoes
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Scrumptious Steak & Egg Pita
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Roast Salmon with Coriander Pesto and Sautéed Almond Potatoes
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Scrumptious Steak & Egg Pita